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Chanterelle soup with rice

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808
Kitchen Eastern European
Calorie content 89.8 kcal
Portions 7 port.
Cooking time 60 minutes
Proteins * 2.2 gr.
Fats * 4.8 gr.
Carbohydrates* 14.4 g
* per 100 gr. product
Chanterelle soup with rice
Content

The maximum vegetable soup with chanterelles and rice will bring invaluable benefits and a boost of vitamins. In summer, it is advisable to eat such soups more often, as long as there is an opportunity to pick fresh vegetables in the garden, and fresh mushrooms in the forest.

Ingredients

Cooking process

step 1 out of 10
Peel and wash vegetables and mushrooms.
step 2 out of 10
Put clean chanterelles in a saucepan, add water and put on medium heat. When the water boils, add 4 sprigs of dried thyme.
step 3 out of 10
Cut the potatoes into cubes, also cut the carrots and onions into small cubes.
step 4 out of 10
Pepper to remove seeds and partitions, cut into thin strips. Divide the cabbage into inflorescences, you can also chop the stump finely if you are sure of the quality of the cabbage.
step 5 out of 10
When the broth has boiled, discard the thyme, add seasonings, salt and rice.
step 6 out of 10
Add potatoes.
step 7 out of 10
For dressing, pour vegetable oil into the pan. Put onions with carrots in oil, fry until the onions are transparent.
step 8 out of 10
Then add all the other vegetables, sauté for 4 minutes. over medium heat, cover the pan and turn off the heat.
step 9 out of 10
If the potatoes are already cooked, and the mushrooms in the soup have sunk to the bottom, then the soup is almost cooked. Add dressing and stir.
step 10 out of 10
Pour the soup into bowls, serve with black bread and sour cream.

Bon Appetit!

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